Food recipes
Chocolate Almond Olive Oil Granola
Chocolate Almond Olive Oil Granola Ingredients: oats nuts, almonds shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) spices, cinnamon, ground cocoa, dry powder, unsweetened salt, table...
Chocolate Almond Olive Oil Granola
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
cocoa, dry powder, unsweetened
salt, table
oil, olive, salad or cooking
sugars, brown
honey
vanilla extract
cherries, sweet, raw
Directions:
Place rack in the center upper third of your oven and preheat to 300 F. Line a 9x13 inch rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, almonds, coconut, cinnamon, cocoa powder, and salt.
Set aside.
In a medium saucepan, combine the olive oil, light brown sugar, and honey.
Stir over medium heat, until sugar dissolves and the mixture begins to bubble.
Remove from heat and stir in vanilla.
Pour the warm olive oil mixture over the oat mixture.
With a wooden spoon, gently scoop and fold, coating the oats and nuts, until fairly evenly moistened.
Spoon the mixture in an even layer onto the prepared baking sheet, press down gently with the back of a wooden spoon, then place in oven.
Bake for 30 minutes, removing pan from oven and stirring once every 10 minutes.
When finished baking, granola will be slightly toasted around the edges and smell amazing.
Remove from the oven and let granola cool completely.
Toss in dried cherries.
Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.
Ingredients:
oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
cocoa, dry powder, unsweetened
salt, table
oil, olive, salad or cooking
sugars, brown
honey
vanilla extract
cherries, sweet, raw
Directions:
Place rack in the center upper third of your oven and preheat to 300 F. Line a 9x13 inch rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, almonds, coconut, cinnamon, cocoa powder, and salt.
Set aside.
In a medium saucepan, combine the olive oil, light brown sugar, and honey.
Stir over medium heat, until sugar dissolves and the mixture begins to bubble.
Remove from heat and stir in vanilla.
Pour the warm olive oil mixture over the oat mixture.
With a wooden spoon, gently scoop and fold, coating the oats and nuts, until fairly evenly moistened.
Spoon the mixture in an even layer onto the prepared baking sheet, press down gently with the back of a wooden spoon, then place in oven.
Bake for 30 minutes, removing pan from oven and stirring once every 10 minutes.
When finished baking, granola will be slightly toasted around the edges and smell amazing.
Remove from the oven and let granola cool completely.
Toss in dried cherries.
Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.